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Spicy Rhubarb Jam
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins

Sweet, Tart and Spicy

Course: Canning
Keyword: canning, jam, Rhubarb
Servings: 7 half pints
  • 2 oranges
  • 2 1/2 pounds rhubarb diced
  • 3 to 6 dried chili pepper pods or to taste
  • 6 tablespoons ball classic pectin
  • 6 cups sugar
  1. Squeeze juice from oranges. Measure juice, adding water if needed to make 1 cup; set aside.
  2. Remove white pith from one-half of orange peel. Cut peel into thin slivers. Combine orange peel, orange juice, dried chili peppers and rhubarb in a large saucepan. Simmer covered about 3 minutes, or until rhubarb is tender. Stir in classic pectin. Bring to a boil. Add sugar, stirring until dissolved. Return to a rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Remove dried chili peppers and discard. Skim foam if necessary.
  3. Ladle hot jam into hot jars, leaving a 1/4 inch headspace. Adjust two-piece caps.
  4. Process 10 minutes in a boiling water canner.